Mexican Dip


This is one of those foods that I could eat every day. There’s just something about it. It can be a snack, an appetizer, or even a meal. It is so fresh. It’s perfect for parties. Holidays. Football. A midnight snack. It is best served the day of as the guacamole tends to darken . . . yes, it goes to the dark side. I went to the dark side the other day in See’s. I tried a dark chocolate buttercream because they were out of milk chocolate buttercreams. It felt rebellious. Edgy. I digress . . . we were talking about guacamole. I doubt you’ll have to worry about your guac going to the dark side. It will be eaten long before that is even an issue. This dip is THAT good!


1 16-oz. can traditional refried beans

2 avocados

1 lemon

1 1/2 c sour cream

1/2 c mayonnaise

1 T taco seasoning

1 can olives, sliced

4 green onions, chopped

1 tomato, chopped

1 1/2 c grated cheddar jack cheese

tortilla chips


Use a 12-inch round platter or equivalent. Layer the following:


Beans: spread refried beans on platter.


Guacamole: peel and pit avocados, smash with fork, squeeze juice of lemon on avocado and mix well. Spread on beans.


Sour cream: mix sour cream, mayonnaise, and taco seasoning. Spread on guacamole.


Toppings: spread olives, onions, tomatoes, and cheese on sour cream layer.


Refrigerate until chilled. Serve with tortilla chips.

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